I bake homemade challah every Friday morning. We eat it at dinner along side the Shabbat meal, and then for breakfast the next day, slathered in cream cheese. Sometimes we eat it all, but often a small amount is left.
Rather than throw out homemade bread, I put the extra bread in the freezer. After several weeks, when I have enough leftover bread, I make French toast for dinner one Saturday night.
A couple of weeks ago, I decided to do just that. Looking in the fridge, I noticed that I still had a little bit of Bailey's Irish Cream coffee creamer that Publix had paid me to take out of the store several weeks earlier. So I decided to incorporate the coffee creamer into the French toast. It gave ordinary French toast a delicious flavor!
Here's the recipe:
BAILEY'S IRISH CREAM FRENCH TOAST
l loaf challah or French bread (or equivalent amount of bread leftovers)
1/2 cup dry milk
1 cup water
1 cup Bailey's Irish Cream coffee creamer
4 large eggs
1 tsp vanilladash of salt
butter for frying
Remove the ends of the bread and cut crosswise into 1-inch slices.
Arrange bread slices in a single layer in 2 9x13 baking pans. Beat remaining ingredients until well blended. Pour over bread. Wait 10-15 minutes for the bread to soak up the liquid
Heat butter in a frying pan over medium heat. Add 4-5 bread slices. Cook for 2-3 minutes, or until the bottom is starting to brown. Flip bread over and cook for another 2 minutes. Remove to a tray. Keep slices warm by putting the tray in the oven on low heat.
Continue until all the bread slices have been cooked, adding more butter if necessary.
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